These red velvet cupcakes are moist, fluffy and have the most gorgeous flavour. They are topped with cream cheese frosting which really brings out the flavour of these cupcakes.

The cupcakes are made using a basic vanilla batter with the addition of a small amount of cocoa powder and red food colouring to give them the beautiful red colour that is associated with red velvet treats. The cocoa powder gives these cupcakes an undertone of chocolate which is not obviously detected but enough to enhance the flavour.

Previously, I was adamant that I didn’t like red velvet cake as I found shop bought brands too sweet. That all changed when I started baking them myself. Though I like sweet things, I do love some balance and these cupcakes are not overly sweet with most of the sweetness coming from the cream cheese frosting.

My family love these cupcakes so much that I sometimes make a batch with no frosting and they absolutely enjoy them just as much as they do with frosting. Not adding frosting is also another way to reduce the calories in the cupcakes.

The recipe is quick and easy to follow even for beginner bakers.

Ingredients for Red Velvet Cupcakes

250g self-raising flour – you can use plain flour with 2 teaspoon baking powder but I find that self-raising always gives me the best results.
1 teaspoon bicarbonate soda – important to help the cupcakes to rise.
2 teaspoon cocoa powder – use 100% good quality cocoa powder.
¾ teaspoon salt – salt is needed to enhance the flavour.
60g unsalted butter – for this recipe, I use a mixture of melted butter and vegetable oil. The butter adds flavour whilst the oil gives the cupcakes a delicate crumb.
200g sugar – I use caster sugar for this recipe but granulated is fine.
60ml vegetable oil – I use vegetable oil but you can use canola oil or rapeseed oil.
2 eggs – eggs should be room temperature.
1 teaspoon vanilla extract – use good quality vanilla extract for the best results.
100ml buttermilk – you can use whole milk if you struggle to get hold of buttermilk.
100ml sour cream – along with the buttermilk helps to produce a soft and moist cupcake.
1 teaspoon white distilled vinegar – this helps to enhance the red colour in the cupcakes.
Red food colouring – I use food colour gel. Ensure any food colouring used is stable enough for baking as some food colourings are only for colouring frosting. If you are looking for natural food colouring then beet powder is a good alternative.

Ingredients for the Cream Cheese

150g unsalted butter –should be soft at room temperature.
300g cream cheese – ensure it is full fat.
600g icing sugar – also known as powdered sugar or confectioners sugar.

How to Make Red Velvet Cupcakes

1. Preheat the oven to gas mark 4/350^oF/180^oC and line a 12-count muffin tin with 12 muffin cases.

2. To a large bowl, add the, self-raising flour, bicarbonate soda, cocoa powder and salt. Mix together and set aside.

3. Melt the butter in the microwave at 20 seconds increments then set aside to cool. Once the butter has cooled mix in the sugar and vegetable oil. Add the eggs and vanilla extract then combine then add in the buttermilk, sour cream, white distilled vinegar and red food colouring and mix together.

4. Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once combined, spoon the mixture into the muffin cases. As I previously mentioned, if you use cupcake cakes then the recipe will make around 15.

5. Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the muffin tin for 15 minutes then transfer the cupcakes to a wire rack to completely cool.

6. To make the cream cheese frosting, add the butter to a stand mixer bowl. If using a hand whisk then add to a large mixing bowl. Using a paddle attachment cream the butter until it is light and fluffy. Beat in the cream cheese and icing sugar until fully combined then place the bowl in the fridge while you prepare your piping bag.

7. Once you have prepared your piping bag, use a spoon and add the cream cheese to the piping bag and pipe the cream cheese frosting onto your red velvet cupcakes.

Recipe Tips

I used muffin cases which are just slightly larger than cupcake cases. If you’re using smaller cases then the recipe will make around 15 cupcakes.
If you prefer to frost the red velvet cupcakes with buttercream then you can use my buttercream recipe that I use on my funfetti cupcakes.
If you want your frosting to be thicker, you can most certainly add more icing sugar but you do run the risk of the cream cheese being too sweet.

Nutrition

Storage

Once frosted, these cupcakes can sit at room tempertaure for a few hours.
Any leftover cupcakes should be stored in the fridge in an airtight container and can last for around 3 days.
If the weather is hot or humid then store in the fridge immediately until serving.
Unfrosted cupcakes can stored in an airtight container and left at room temperature for up to 4 days.
Unfrosted cupcakes can also be frozen for up to 3 months.

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Red Velvet Cupcakes with Cream Cheese Frosting

These red velvet cupcakes are moist, fluffy and have the most gorgeous flavour. They are topped with cream cheese frosting which really brings out the flavour of these cupcakes.

Prep Time20

Cook Time20

Total Time40

Yield: 12 serving

Calories: 249kcal

Ingredients

For the Red Velvet Cupcakes

250g self-raising flour
1 teaspoon bicarbonate soda
2 teaspoon cocoa powder
¾ teaspoon salt
60g unsalted butter
200g caster sugar
60ml vegetable oil
2 medium eggs
1 teaspoon vanilla extract
100ml buttermilk or milk
100ml sour cream
1 teaspoon white distilled vinegar
red food colouring optional - add as much as you want to get your desired colour.

For the Cream Cheese Frosting

150g unsalted butter soft room temperature
300g cream cheese
600g icing sugar

Instructions

Preheat the oven to gas mark 4/350^oF/180^oC and line a 12-count muffin tin with 12 muffin cases.
To a large bowl, add the, self-raising flour, bicarbonate soda, cocoa powder and salt. Mix together and set aside.
Melt the butter in the microwave at 20 seconds increments then set aside to cool. Once the butter has cooled mix in the sugar and vegetable oil. Add the eggs and vanilla extract then combine then add in the buttermilk, sour cream, white distilled vinegar and red food colouring and mix together
Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once combined, spoon the mixture into the muffin cases. As I previously mentioned, if you use cupcake cakes then the recipe will make around 15.
Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the muffin tin for 15 minutes then transfer the cupcakes to a wire rack to completely cool.
To make the cream cheese frosting, add the butter to a stand mixer bowl. If using a hand whisk then add to a large mixing bowl. Using a paddle attachment cream the butter until it is light and fluffy. Beat in the cream cheese and icing sugar until fully combined then place the bowl in the fridge while you prepare your piping bag.
Once you have prepared your piping bag, use a spoon and add the cream cheese to the piping bag and pipe the cream cheese frosting onto your red velvet cupcakes.